Chickpea rolls are a big favourite around here and make for a great family dinner or ideal party food. They got a mention in my post on Spidey’s birthday picnic where they were a bit hit with the hungry mummies and daddies and even a few of the kids. These are really tasty and, I’d like to convince myself, deliciously healthy and brilliant if you’re looking to feed a crowd on a budget. They can be eaten hot or cold, and are great heated up for a few minutes in the oven, or with a minute in the microwave, the next day.
A tip if you’re making these in advance whether by a few hours or overnight (and I’m repeating myself here from the picnic post) is to make the filled rolls and leave them in the fridge covered in cling film on a plate or tray. When you are ready to cook them, pre-heat your oven and remove the rolls from the fridge and place them onto a different room temperature baking tray to cook. This ensures the tray heats sufficiently in the oven to avoid undercooked pastry – or a soggy bum as I call it.
These go great with a salad, a tomato chutney or slow roasted vegetables (peppers, courgette, tomatoes, two cloves of garlic and red onion, cooked with a sprinkle of olive oil, a dash of balsamic vinegar and a teaspoon of brown sugar; cooked for 40 minutes at the same temperature).
Makes 6 large rolls, or about 30 small ‘cocktail’ sizes portions
2 x 400g cans of chickpeas (or equivalent of cooked chickpeas), drained and rinsed
100g feta cheese, chopped
4 large sun dried tomatoes (jarred, in oil), chopped
1 tsp lazy basil, dried basil or (if you have it, which I never do) a handful of chopped basil leaves
2 tbsp pesto (green or red)
1 packet of puff pastry (I use Aldi’s pack which is 375g, and measures 40 x 26cm)
1 egg, lightly beaten
A few teaspoons of celery seeds (or poppy or onion seeds, if preferred)
Salt and pepper
1. Preheat the oven to 200C / 180C for fan assisted ovens.
2. Put the chickpeas, feta, tomatoes, basil and pesto into the bowl of the food processor, and pulse until you have a rough but textured puree. Season to taste.
3. Lay the pastry out on a lightly floured work surface.
To make large rolls, cut the pastry in half lengthwise with a sharp knife, and then into three equal strips, as shown. Spoon the puréed mixture into the middle of each piece of pastry. Eggwash one inside fold and the corresponding upper fold and roll tightly to close.
To make smaller rolls, cut the pastry length-wise, in three long strips, and fill and roll with the chickpea filling to create three long rolls. Cut each roll with a sharp knife to make short lengths about an inch long.
4. Flip the rolls so they are ‘sitting’ on the seam (this stops them from bursting). Cut a few diagonal lines across the top – so you can just see the filling. Lightly wash with the beaten egg and sprinkle with seeds of your choice.
5. Place on baking trays and bake in a preheated oven until golden brown – 35 / 40 minutes for the larger rolls or 15/20 minutes for the smaller ones.
6. Remove from the oven and allow to cool on wire racks before serving.